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Whipped Cream

1 cup double cream 1 cup cream 1 cup powdered sugar 2 teaspoons vanilla Cream should be placed on the ice for several hours before it is whipped. If not sufficiently cold it will form particles of butter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater or wire whip, beat until the entire mixture is inflated. If the cream is cold this will take but a few minutes. Flavor and sweeten and keep in a cool place.

If the cream will not whip, try adding the white of an egg. If the cream is to be incorporated in a dessert, omit the sugar and flavoring.